Sustainable Tilapia with Quinoa Kale Salad - Ronald Reagan UCLA Medical Center | UCLA Health

Name: Sustainable Tilapia with Quinoa Kale Salad - Ronald Reagan UCLA Medical Center | UCLA Health
Ingredients: In a medium bowl whisk all dressing ingredients together and chill in refrigerator.; Mix seasoned flour ingredients together and set aside.; Bring vegetable broth to a boil.; Add quinoa, salt and pepper and simmer covered for 25 minutes.; Remove and bring to room temperature.; Season fish with flour mixture and grill in a pan with 2 Tbsp olive oil until golden brown.; Shred kale into small pieces, chop grapefruit and mix into room temperature herbed quinoa. Add in lemon and lime juice, and fresh herbs.; Serve fish with quinoa on top of it and garnish with Greek dressing.

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Savor a sustainable tilapia dish paired with quinoa and kale in this nutritious salad from Ronald Reagan UCLA Medical Center. Enjoy wholesome ingredients and flavorful fusion!

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Ingredients

In a medium bowl whisk all dressing ingredients together and chill in refrigerator.
Mix seasoned flour ingredients together and set aside.
Bring vegetable broth to a boil.
Add quinoa, salt and pepper and simmer covered for 25 minutes.
Remove and bring to room temperature.
Season fish with flour mixture and grill in a pan with 2 Tbsp olive oil until golden brown.
Shred kale into small pieces, chop grapefruit and mix into room temperature herbed quinoa. Add in lemon and lime juice, and fresh herbs.
Serve fish with quinoa on top of it and garnish with Greek dressing.